Steps to Make Perfect Aflatoon

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Favorite Aflatoon. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Aflatoon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Aflatoon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Aflatoon estimated approx 1 hour.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Aflatoon using 6 ingredients and 13 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Aflatoon:

1. 400 gm milk powder (nido)
2. 1 1/2 cup soji (semolina)
3. 1 1/2 cup ghee
4. 2 tin condensed milk
5. 15-20 pistachio (pista)
6. 15-20 almonds (badam)

Instructions to make to make Aflatoon

1. In a pan add ghee,millk powder and soji
2. Switch on the flame.
3. Roast on medium flame until brown 30 min
4. Add 2 tin condensed milk n give it stir
5. Add cut badam pista
6. Turn off the flame
7. Take a tray and grease it with clarified butter to it.
8. Spread the cooked mixture over it evenly
9. Garnish it with finely chopped pistachios and finely chopped almonds.
10. Press them to fix it
11. Leave it aside to set for an hour.
12. After setting the Aflatoon sweet, cut it into the desired pieces.
13. Take a butter paper to wrap it, take the piece, place it and warp it.

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So that is going to wrap this up with this special food Step-by-Step Guide to Prepare Perfect Aflatoon. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!